Start by pureeing the Parle G biscuits to a fine powder. Mix with ghee/butter and pack on the base of the cheesecake pan. I recommend using a springform pan. Place in the fridge for 30 minutes.
Mix the paneer, condensed milk and cornstarch together, add to a pan and then top with whipping cream.
Cook the mixture on low heat for 18-20 minutes, stirring frequently. Cool the mixture for 10 minutes and stir in the mango puree.
Pour the paneer mixture over the cookie base and place in the fridge for 4-6 hours or overnight.
A new spin on traditional appies served at wedding events Chef extraordinaire Abhishek Roy shares an innovative, unique dish that will have your guests buzzing during the reception
A traditional Kerala dish that makes a great side for rotis, pooris, and rice. INGREDIENTS 1 ½ cups winter melon, peeled 1 ½ cups pumpkin, peeled 1 cup zucchini ½ cup string beans ½ cup french…
INGREDIENTS: 2 tablespoons vegetable oil, divided 4 1/2 cups of pumpkin or butternut squash (cut into 3/4-inch cubes and has been peeled & seeded) ½ teaspoon black mustard seeds 8 curry leaves 2 small red…
